Egg toast cups قوالب التوست بالبيض

Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. They are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.

Ingredients: المقادير

4 slices whole-wheat toast

‎٤ توست بني طري و يكون بايت

1 tablespoon shredded light cheddar cheese

م ك جبنة شيدر لايت

4 large eggs
‎٤ بيض

salt and pepper
‎ملح و فلفل

Pinch of garlic powder
‎رشة ثوم بودرة

8 mushrooms thinly sliced
‎٨ وحدات ماشروم مقطع شراءح

3 tablespoons fresh dill
‎٣ معلق كبيرة شبت

1 teaspoon olive oil
‎م ص زيت زيتون

Method:

Preheat oven at 190 degree

Using a rolling pin, flatten the bread and place one flattened toast into a well greased with oil spray muffin tin cup after cutting its edges

Place one teaspoon olive oil in a medium skillet set over medium-high heat. Add the mushrooms and garlic powder and cook until softened, about 3 minutes. Season with salt and pepper.

Evenly divide the mushroom mixture between the four toast cups.

Sprinkle the 1 tablespoon shredded cheese and 2 tablespoons fresh dill on top of mushrooms among the 4 muffin cups.